Eggplant & Egg

1. 1

   Prick entire eggplant with a fork. Spray with a non-stick cooking spray and roast at 400 for about 25-30 minutes or until tender, turning once.

2. 2

   Place in a bowl and cover with plastic wrap. When it is cool enough to handle remove skin and shred.

3. 3

   Heat oil in a saute pan and add onions. When soft and translucent add tomatoes.

4. 4

   Cook until tomatoes have broken down. Add shredded eggplant. Season with half the fish sauce and simmer.

5. 5

   Add salt & pepper to taste to the beaten eggs. Careful with the salt. The fish sauce may be enough for you.

6. 6

   Add eggs to the eggplant. Lower heat and stir until eggs are no longer runny. You don't want chunks of egg, so keep stirring, breaking up the egg into the eggplant mixture.

7. 7

   Taste for seasoning, add more fish sauce if desired. Serve over steamed rice.

No additional tips available.